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Best Substitutes for Buttermilk

Out of buttermilk? A simple milk-and-acid substitute works in minutes, plus other ranked options.
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  1. #1

    Milk + lemon juice or white vinegar — 1 cup milk + 1 tbsp acid, rested 5-10 minutes

    Best for: Both baking and cooking

    The classic, near-universal substitute, the acid curdles the milk slightly, mimicking buttermilk's tang and thinness.

  2. #2

    Plain yogurt, thinned with milk — ¾ cup yogurt + ¼ cup milk, whisked smooth

    Best for: Baking

    Close in tang and thickness once thinned; a very reliable substitute.

  3. #3

    Sour cream, thinned with milk — ¾ cup sour cream + ¼ cup milk

    Best for: Baking

    Similar to the yogurt version, richer, but works the same way.

  4. #4

    Cream of tartar + milk — 1¾ tsp cream of tartar per cup of milk

    Best for: Baking, when no citrus or vinegar is on hand

    A less common but effective acid source for the same curdling effect.

All of these substitutes work for baking, where buttermilk's role is mainly acidity (to react with baking soda) and a little extra moisture. For drinking or a savory buttermilk dressing, the thinned yogurt or sour cream versions taste closer to the real thing than the milk-and-acid version.

FAQ

How long do I need to let the milk-and-acid mixture sit?

About 5-10 minutes at room temperature, it will look slightly curdled and thickened, which is exactly the texture you want before using it in the recipe.

Can I use non-dairy milk to make a buttermilk substitute?

Yes, soy milk curdles most reliably with an acid added, similar to dairy milk. Almond and oat milk work too, though the curdling reaction is less pronounced.